Spicy Shrimp & Chickpea Jambalaya
with Poblano & Jalapeño Peppers
Cooking time
20 minutes
Servings
2/4
Calories
550 /serving
You can see the influences on Louisiana cooking in a pot of jambalaya: African, French and Spanish. You can see the slow-carb influence in this recipe, which cuts out the usual rice and adds protein-filled chickpeas into a spicy mix of peppers, cherry tomatoes and seafood.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Jalapeño pepper
- 1 Poblano pepper (or green pepper)
- 1 Shallot (or onion)
- 140g Cherry tomatoes
- 30ml Tomato paste
- 30ml Vegetable demi-glace
- 398ml Chickpeas (canned)
- 10g A Little Louisiana spices (salt, spices, garlic, black pepper, onion, Cayenne pepper, oregano, thyme)
Contains: Shrimp
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
11 g
Saturated Fat
1 g
Sodium
2210 mg
Total Carb
74 g
Sugars
8 g
Protein
40 g
Fibre
25 g
Preparation
Mise en place
- Halve, peel and mince the shallot.
- Halve, core and medium-dice the poblano.
- Drain and rinse the chickpeas.
- Pat the shrimp dry (remove the shells from the tails if desired); season with ½ the spices and S&P.
- Halve the tomatoes.
- Thinly slice the jalapeño crosswise, discarding the stem, ribs and seeds.
Start the jambalaya
- In a medium pot, heat a drizzle of oil on medium.
- Add the shallot, poblano (add ½ for medium spicy), ¾ of the jalapeño (add ¼ for medium spicy), the tomato paste and remaining spices.
- Sauté, 1 to 2 min., until fragrant.
- Add the chickpeas and S&P. Sauté, 1 to 2 min., until warmed through.
Finish the jambalaya
- To the pot, add the shrimp, tomatoes, demi-glace and ¼ cup water (double for 4 portions); stir well.
- Simmer, stirring occasionally, 3 to 4 min., until the shrimp* are opaque and cooked through.
Plate your dish
- Divide the jambalaya between your plates.
- Garnish with the remaining jalapeño. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
